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Healthy Blueberry Oat Muffins

5 from 6 votes

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Quick blueberry oat muffins to start off the day or pack into a lunch, full of healthy whole grain oats and berries.

Image showing a steel baking pan with blueberry oat muffins.

Even if you’re a minimalist when it comes to baking, you probably have all the ingredients on hand to bake a quick batch of these blueberry oat muffins.

They’re dairy-free and loaded with healthy berries and whole grain oats.

Image showing a steel baking pan with blueberry oat muffins.

I’m personally more of a savory breakfast eater, but sometimes I’ll wake up and crave something warm and fruity.

Fresh and healthful homemade blueberry muffins

That usually means a bowl of oatmeal or a batch of these muffins, which don’t require much fussing to make.

Not to say that every once in a while a jumbo bakery-style blueberry streusel muffin is out of the question – of course not!

But when you’re in the mood for a wholesome whole grain muffin, this is a great recipe to save.

Image showing a steel baking pan with blueberry muffins and a split blueberry muffin on a plate with butter inside.

Blueberry oat muffins are not too sweet.

The sparkling flakes of turbinado sugar sprinkled on top of the muffins add crunch and just a touch of sweetness.

The recipe couldn’t be easier — mix up the batter in minutes. If you have one bowl and a mixing spoon you’ll be good to go!

By the time the house wakes up, these blueberry muffins will be warm from the oven and ready to eat.

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Healthy Blueberry Oat Muffins

Karen Tedesco
Deliciously healthy oat and blueberry muffins bursting with fruit and whole grains. Super-easy recipe dairy-free that never fails.  
Print Pin
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Desserts
Cuisine Baking
Servings 12 muffins

Ingredients

  • ½ cup (60 g) whole rolled oats or quick oats
  • ½ cup (125 ml) orange juice, plant-based milk or water
  • cups (210 g) unbleached all-purpose flour or gluten-free flour blend
  • ½ cup (60 g) granulated sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup (125 ml) canola oil
  • 1 egg, slightly beaten
  • 1 ½ cups (250 g) fresh blueberries, or frozen blueberries thawed and drained
  • tablespoons raw turbinado sugar

Instructions 

  • Preheat oven to 425 (220 C) degrees.
  • In a large bowl, combine oats and juice (or milk/water.) Let sit 10 minutes.
  • Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the berries.
  • Spoon into 12 paper baking cups or oiled muffin tin.  Sprinkle the sugar over the tops.
  • Bake 18-22 minutes until lightly golden. Let muffins cool in the pan 10 minutes before turning them out.

Notes

  • If you don’t have fresh blueberries on hand, frozen berries work beautifully. Just measure them out and let them thaw for about 15 minutes.
  • Make these muffins gluten-free with your favorite store-bought gluten-free flour blend.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 171mg | Potassium: 106mg | Fiber: 2g | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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14 Comments

  1. Rachel McCoul says:

    5 stars
    These muffins turned out beautiful! I replaced a half cup of the flour with whole-wheat flour and added 2 tablespoons of lemon juice and skipped the sugar on top. So yummy!!

  2. Thanks Karen,
    I’m gluten intolerant and “we” suspect our grandson is. So this is a perfect recipe for both of us. The mixture holds up well (not crumbly) and has a good flavour.

    1. That’s great to hear Loraine! I know it can be hard to find recipes that make everyone happy.

  3. How would you make this into a gluten free recipe? I have a friend who cannot have anything containing gluten

    1. I haven’t tested these muffins with gluten-free flour, but will get back to you soon and let you know!

    2. Hi Susanne- I just baked a batch of the muffins using King Arthur gluten-free flour and they came out perfect.

  4. Delicious! I didn’t have cane sugar, as such, so I ground some turbinado sugar in my coffee grinder. Didn’t have wh-wh pastry flour, either, so I used 1/2 c graham flour + 1 c all-purpose flour. This’ll be my default blueberry muffin recipe now — thanks!

    1. Shannon – good for you. Your substitutions sound tasty and creative. I’m so glad to hear you like the recipe!

  5. I really shouldn’t be reading such yummy recipes in the early morning…it makes me want some of those great muffins! With oats…my favourite secret ingredient!

  6. I love muffins-walking that line between dessert and bread. These look good and good for you!

  7. Beautiful muffins! Hope you’re having a good summer.

  8. I love that sparkle of turbinado on top of muffins!

  9. Those look and sound delicious, and I am not even a muffin fan. I might even make them myself!